Ted Allen's Tricks for Pinterest-Worthy Preserves

With all the fresh, local bounty of late summer filling up farmers markets through the end of August, now's the perfect time, says Chopped's Ted Allen. The famous foodie shows us how easy it is to pack up leftover fruits and veggies so we'll have them come fall.

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Haven't jumped on the canning bandwagon yet? With all the fresh, local bounty of late summer filling up farmers markets through the end of August, now's the perfect time, says Chopped's Ted Allen. The famous foodie shows us how easy it is to pack up leftover fruits and veggies so we'll have them come fall.

Why canning's picked up in popularity: "More of us are planting and growing our own vegetables now than ever, as well as supporting local farmers markets and community-supported agriculture programs (CSAs). I know I visit my farmers market in Fort Greene Park every Saturday in the summer to take advantage of all the great produce! Canning and pickling allow us to preserve the best summer produce to savor all year. Nothing's better than opening a can of summer tomatoes in the middle of the harsh New York winter."

Why people think it's so difficult… but it really isn't: "There can be a certain intimidation at first because people tend to think home canning is very involved, but water-bath canning is extremely easy. Once you've filled your jars by following your selected recipe, simply place them into a canning rack. Bring the water to a steady boil and boil jars for the time specified in the recipe. Once jars have been processed, allow jars to cool, and you're done."

What not do when canning: Don't wing it. We recommend people always start with a tested recipe that follows USDA guidelines.

Okay, so what is the process exactly?

Home canning is very simple and basically boils down to three easy steps.

1. Prepare your gear: Wash your jars in warm, soapy water, or in a dishwasher. Once jars are washed, keep them warm in simmering water. Fill a separate stockpot with water and bring to a simmer.

2. Select and prepare a recipe: One of the benefits of fresh preserving is that by selecting your own recipe you have more control over your foods—like how much salt or sugar to use—and you eliminate the need for preservatives. Once you've prepared the recipe, fill each jar with prepared food, keeping in mind headspace. Remove air bubbles, wipe the rims, and twist on the lids and bands.

3. Preserve your food: Water-bath canning is extremely easy. Once you've filled your jars, simply place them in a canning rack. Bring the water to a steady boil and boil jars for the time specified in the recipe. Once jars have been processed, allow them to cool for 12 to 24 hours.

Allen's absolute favorite late-summer fruits and veggies to can and pickle: "I love to make dill pickles in the summer and can my own tomatoes. Pickles are so simple and flavorful, and when you make your own, you control how garlicky they are, and, in my case, how spicy they are—I always put jalapeños or habaneros in for a little kick. Pickles are essential with barbecue, too—perfect for summer entertaining. As for preserves, here are two of my favorite canning recipes:"

4. Pack tomatoes in hot jars until space between tomatoes fills with juice, leaving 1/2 inch of headspace. Add 1 tsp salt to each quart jar and 1/2 tsp to each pint jar, if desired. Remove air bubbles. Wipe rim. Center hot lid on jar. Apply band and adjust until fit is fingertip-tight.

5. Process filled jars in a boiling water canner, 1 hour and 25 minutes for pints and quarts, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.

You can get all your canning questions answered at Can-It-Forward Day, which will feature demos from Allen and other canning experts live at Union Square Greenmarket in New York City. Check out the live webcast from 10 a.m. to 2 p.m. EST via FreshPreserving.com and Facebook.com/BallCanning.